My trip to Bigfire in Citywalk Orlando

Citywalk Orlando has so many restaurants, and I’d seen Bigfire for quite a bit and always wanted to try it. After hearing so many great things about it and seeing review after review praising the food, I was really excited to get the chance to go. I was part of a Universal Studios media event, and we ate there on the very first night. 

A little backstory— Bigfire is inspired by the great American summer lodge and centers its menu around open-fire cooking. Much of the food is prepared over custom wood blends, creating layers of flavor that go beyond what you typically find at a theme park dining destination. The restaurant has built a reputation for its steaks, seafood, burgers, and interactive desserts, but what stood out most to me was how approachable everything felt. The menu offers elevated twists without becoming overly complicated, making it easy to find something for everyone at the table.

The bread sets the tone

My daughter, Hayley, is a HUGE bread-lover, so it totally sets the tone of the meal. We started with the Hearth Oven Baked Bread which was served with herbed butter and orange peach preserves. Hayley practically ate the entire loaf herself, which should tell you everything you need to know.

The appetizer that I wasn’t expecting to love

Next came the Bourbon Cheese Fondue, which I was on the fence about. Sometimes cheese fondue is just too heavy for me. This one was served with wood-grilled broccolini, herb roasted marble potatoes, grilled bread, grilled shishito peppers, and grilled carrots.

This ended up being one of my favorite parts of the entire meal. The fondue was incredibly smooth and flavorful without being overly sharp or tangy. What I loved was that it was perfect for both me and my daughter. Not too basic or elevated either way.

The vegetables were cooked really well, with just enough char to enhance their flavor without becoming overly smoky. Oddly enough, the carrots were my absolute favorite. They were perfectly tender, slightly sweet, and absolutely delicious dipped into the fondue. Might sound strange, but the entire table couldn’t stop raving about these carrots.

A flatbread I’d like to make at home

The BBQ Chicken Flatbread followed and quickly became another favorite at the table. Topped with pulled chicken, bourbon apple butter, smoked cheddar, pickled red onions, and a sherry vinegar reduction, it managed to balance sweet, savory, smoky, and tangy flavors all in one bite.

What impressed me most was how distinct each ingredient remained. Nothing got lost. The apple butter added a subtle sweetness that paired beautifully with the vinegar reduction and pickled onions, while the smoked cheddar tied everything together. Every bite delivered a little bit of everything.

The hot honey salmon was way too good

For my entrée, I ordered the Hot Honey Salmon. I was a bit hesitant because sometimes hot honey overpowers things, like it’s too hot and sweet at the same time. This dish nailed the balance.

The salmon had crisp exterior and a tender, flaky center. The sweetness of the hot honey came through first, then a hint of spice towards the end.

The smoked cauliflower purée underneath turned out to be an unexpected but great match. It added a subtle smoky flavor. Plus it had heirloom carrots, blistered tomatoes, and fresh herb salad, which really brought it all together.

Bigfire brought the steakhouse classic

We also ordered the Filet Mignon with mashed potatoes. Sometimes the simplest dishes can be the hardest to perfect because there is just so much to compare it to, but this one was great. 

The filet was cooked exactly as ordered and topped with a flavorful butter that melted into the meat. The mashed potatoes were creamy and tasted amazing. Perfect steakhouse combo.

Dessert was a tossup

For dessert, we tried both the Pear & Apple Cobbler and the Skillet Baked Chocolate Cake. One thing worth noting is that both desserts had alcohol infusions that were actually very noticeable. If you enjoy boozy desserts, you’ll probably love them. If you prefer your desserts without a strong alcohol presence, you may want to skip them.

The Pear & Apple Cobbler was my favorite of the two. The combo of pear caramel, moonshine infusion, praline pecans, and dulce de leche ice cream was crazy good. The moonshine definitely stood out, but overall it tasted like a fall dessert you’d have in the mountains. Loved it. 

The Skillet Baked Chocolate Cake had a rich chocolate flavor and tart cherries, and the bourbon-infused ice cream leaned really into the bourbon. I personally would have loved a little chocolate sauce to go with it to cut some of the alcohol flavor. 

So is Bigfire worth the hype?

If you’re in Citywalk, this is definitely a great place to get a classically good steakhouse-style meal. It was all really approachable but with a few twists that made the dishes unique.

If you’re wondering what I’d order again first, it would 100% be that Bourbon Cheese Fondue.